Jambalaya

Yesterday at work I got a craving for Jambalaya.  Don't ask me why, I just did.  So I looked up some recipes online, got a list of the most common ingredients and stopped at the store on the way home.  Today, when I was ready to begin my cooking I remembered that I had a recipe from my friend, Lucy, that I had never tried.  My goodness, she gave it to me probably 12 -14 years ago. 


So, using Lucy's recipe as a guide, I set about chopping up the veggies and gathering my ingredients.  The recipe that follows is what I ended up doing and oh, my goodness was it good.  I made some awesome cornbread using Albers Corn Meal, which is the best there is. (and I have to order it online because I can't find it in South Carolina.)


So, run to the store, get the easy ingredients and have yourself a feast!  You will be glad you did!  And Thank You, Lucy, for the perfect guide.  You know I can't ever follow a recipe exactly!

Sausage is cooked and the veggies are sauteing.

Everything is in the pot and cooking away.  I know this could be done in a slow cooker so easily.  I will adapt it one day when I retire.

Here is the recipe!

• 1 pound of peeled and cleaned shrimp – either fresh or frozen (thawed)
• 14 – 16 oz of New Orleans style sausage, sliced diagonally ¼ “ pieces (such as Andouille)
• 2 Tbs. salad oil
• 1 C. chopped onion
• 1 C. chopped celery
• ¾ C. chopped green bell pepper
• 1 chopped large jalapeno seeds removed
• 1 Tbs. minced garlic
• 1 ½ Tbs. Cajun Seasoning
• 1 tsp salt
• 14 oz can of diced tomatoes
• 2 C. chicken stock
• 1 ¼ C. Basmati rice
• ½ C. chopped green onion

1. Place the raw shrimp in a bowl and cover with the Cajun Seasoning and mix well.  Leave to marinate while you cook the other stuff.
2.  Heat the oil in a large skillet that has a lid.  Add the sausage and brown for a few minutes.  Turn each piece for even browning. 
3. Add the vegetables and cook until they are soft.  To this mixture add the chicken stock, rice, shrimp with seasoning, salt and tomatoes. 
4. Simmer, covered on very low until the rice is cooked and the liquid is absorbed – about 20 to 30 minutes.    

• When serving add the chopped green onion – it makes it!
• Serve with homemade cornbread and fresh butter – Yum!
• Serves 8 normal people, 4 hungry people or 2 oink oinks.

And here is the recipe for the best cornbread in the world.  I have been making this cornbread for about 35 years - it never fail - IF you use Albers.  From their website and from my old recipe file - here it is!

Albers® Corn Bread
(Makes 12 servings) 

This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.

• 1 cup Albers® White or Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.


FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.